Chicken and vegetable Sar Hor Fun (scrambled egg sauce rice noodles)

Sar Hor Fun, or scrambled egg noodles, is a meal I often make my family. The sauce really makes this dish... trust me! Some restaurants you go to have so much sauce it's like a soup but I feel it doesn't need to be that excessive to make this dish tasty. Plus my version has a lot more vegetables that really compliment the flavour! I hope you enjoy these noodles as much as we do.

- 1 tbs of Karamal Masakan*- Coriander and spring onions, chopped (optional)^ Fresh noodles are the best (i.e. brought into the shop that day. They are usually sitting in the box outside the fridge) because they are nice and soft. If you happen to find them in the fridge hard, you will need to put it in the microwave for 3 minutes in the unopened bag, then separate the noodles before frying. I buy the noodles below

*the bottle looks like this - with list of ingredients, and is available at any Asian shop

Sauce ingredients- 1 tbs oyster sauce#

- 1 tsp of chicken powder

- 1/2 tsp sugar

- 1 tsp of salt

- 1 cup of water

- 1 tsp of corn flour

- 1 egg

#you can get gluten free versions of oyster sauce like Ayam's sauce here

Method- Mix sauce ingredients together in a bowl then set aside

- Pour 1 tbs of oil in a hot wok then add the noodles- Add the Karamel Masakan sauce and mix well with the noodles, carefully tossing them through the sauce. I use chopsticks but a wok spatula works fine. Empty noodles out into a serving dish

- Add the other 1 tbs of oil into the empty wok. Sauté the garlic then add the chicken, moving it around the wok for about 2-3 minutes or until cooked.- Add vegetables and pour sauce over. The hot work and cornflour will thicken the sauce (you will see the edges of the sauce bubble).- Add the beaten egg Mix well with the wok spatula or chopsticks- Pour the mixture sauce over the noodles in the serving dish- Garnish with coriander and/or spring onions...